Kapusniak

3 serving bacon, hormel black label bacon lower sodium 2 pcs
1 cup Leeks
60 oz Pork Spareribs
3 small (5-1/2" long) Carrots, raw
3 cup cabbage raw
1 serving Honey Gold Potato, 5 potatoes
1 cup, chopped Onions, raw
2 cup Sauerkraut
2 tbsp Caraway Seed

In a large pot over medium high heat, cook bacon and leeks, stirring occasionally, until most of fast is rendered and leeks have softened, 6 to 8 minutes. Transfer to a plate. Add spare ribs and 5 quarts water to pot. Bring to a boil. Reduce heat to medium and boil, skimming foam and impurities from surface, until meat is tender and falls from bones easily, 50 to 55 minutes. Transfer tons to a plate, let cool slightly. Add carrots, cabbage, potatoes, onion, sauerkraut, caraway seeds, and bacon mixture. Bring to a simmer, then reduce heat to medium low and simmer, covered, until vegetables are tender and easily pierced with a knife, 22 to 25 minutes.
Meanwhile, slice ribs between bones and pull meat from bones. Cut off and discard any though cartilage. Slice or tear meat into bite size pieces. Stir meat into pot and simmer a few minutes to warm through. Season with salt and pepper to taste.

Serving Size: Makes 6 three cup servings.